Turkey with Apricots and Chiles

6 Servings

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Turkey with Apricots and Chiles Ingredients

1 1/2 c Uncooked long-grain white	1/4 ts Ground allspice
2 ts Nondiet tub-style canola	10 Dried apricots, quartered
1 c Chopped onion	1 tb Chopped canned green chiles
2 Garlic cloves, minced	1 c Chopped fresh tomato
1 1/4 c Defatted chicken broth,	1 lb Cooked turkey breast meat,
1 ts Ground cumin	Apricots sliced into strips
1/4 ts Ground coriander

Instructions for Turkey with Apricots and Chiles

Cook rice according to package directions. Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot. Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit more broth. Stir in cumin, coriander and allspice. Add remaining broth, apricots, chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10 minutes, or until flavors are well-blended. Stir in turkey and cook an additional 5 minutes. Serve over rice, garnished with apricot strips, if desired. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: TurkeyCuisine: Uncategorized